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Lent began yesterday, the 40-day period from Ash Wednesday to Holy Thursday (this year on April 2nd). During Lent, observers recognize Christ’s sacrifice by giving up something pleasurable. Around the world, the most common Lenten practice is to give up meat. In the U.S., seafood sales soar during the six weeks of Lent. Whether you’re…
Continue reading “TIP OF THE DAY: Ways To Cook Fish”
If your Oscar party will include sushi, how about a platter that looks like a director’s slate? This fun idea comes from SushiShop, which isn’t selling the “director’s slate” platters but developed this as part of an advertising campaign. You can make it yourself with: 10 pieces of salmon nigiri (fish atop rice pads) 10…
Continue reading “FOOD FUN: Oscar Party Sushi”
[1] Classic tuna poke. You can buy it ready-to-serve from Pete’s Seafood Club. [2] At better restaurants, you may have a large choice of vegetables and seasonings to mix with your poke (photo © Dons Bogam | NYC) . [3] This salmon poke bowl is packed with shredded crab leg, tobiko roe, avocado, black, red…
Continue reading “Poke, Sashimi’s Relative From Hawaii & A Tofu Poke Bowl Recipe”
Love sashimi? Looking for a light lunch or first course? Make sashimi salad. Pick up some of your favorite raw fish from your fishmonger—salmon, tuna and yellowtail, for example. You can also add cooked varieties, such as shrimp and squid. Then, create a salad of choice: Western-style salad of mixed greens Japanese-style salad of seaweed,…
Continue reading “TIP OF THE DAY: Sashimi Salad”
From January 26th through January 31st, the New England Patriots-Seattle Seahawks Super Bowl match-up will be preceded by a competition between bodaceous bivalves. The storied Grand Central Oyster Bar in the heart of Manhattan is hosting “Super Bowl XLIX Oyster Platter,” pitting two New England oysters (Katama and Wellfleet) against two Washington challengers (Discovery Bay…
Continue reading “SUPER BOWL: The “Bivalve Bowl””
